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Wednesday, May 19, 2010

I got the idea of cooking Hong Shao Rou when I was visiting the doctor office.While waiting for hubby to see his orthopedic, I flip over an issue of Saveur magazine feature about Essential Stir-Fry Recipes.It's about how Chinese cook their stir-fry dishes with high flame or heat from the wok 镬气. One of the recipe that caught my attention was "Hong Shao Rou". Most of the time I cooked my mom version of braised pork belly but not the fancy Chinese name of "Hong Shao Rou".The different between my mom version and this dish was to crystallized sugar first before braising the pork belly. The common Mandarin name for this dish is “hong shao rou”, or literally, red cooked meat.Hong Shao Rou is a typical Hunan or Shanghai dish that is very popular in China.The name comes from the color of the soy sauce and crystallized sugar combination in which the meat is slow cooked.I hardly can find this dish in any Chinese restaurant in US.I understand red cooked pork was Chairman Mao Zedong favourite dish.Red-cooked dishes often include a mix of meat and vegetables and are similar to a western stew. Here is my version of Hong Shao Rou 紅燒肉..Enjoy!

I remember Esquire Restaurant in KL used to serve this dish and we will eat it with flower mantau. They were good. You dish look very similar to it. I love the shinny color of it. I am sure it taste great.

I love the soy sauce chicken 醬油雞 that sold in Chinatown.The meat of the chicken is soft ,moist ,delicious, effortless and can keep for a fe...

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.

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